Description
A delightful no-bake cheesecake featuring layers of rich cream cheese filling, cookie dough crust, and the classic flavor of red velvet. Perfect for any occasion!
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 teaspoons red food coloring
- 1/3 cup buttermilk, room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon white vinegar
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 cups semisweet chocolate chips
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4–6 tablespoons milk
- 1/2 cup mini chocolate chips
- 24 oz full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 1 1/4 cup heavy whipping cream, chilled
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 cup mini semisweet chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup heavy whipping cream, chilled
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Mini chocolate chips (for garnish)
- Reserved red velvet cake crumbs (for garnish)
- Remaining cookie dough balls (for garnish)
Instructions
- Preheat the oven to 350°F (180°C) and line the bottom of an 8-inch round cake pan with parchment paper, greasing the sides.
- Sift together the flour, cocoa, and salt, then whisk and set aside.
- In a mixer, beat the softened butter, sugar, sour cream, oil, and vanilla on medium speed for 3-4 minutes until well blended.
- Add the egg and food coloring, mixing until combined, scraping down the bowl as needed.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- In a small bowl, mix the baking soda and vinegar, then fold it into the batter.
- Pour the batter into the prepared pan and bake for 20-25 minutes. A toothpick should come out with a few crumbs. Let cool completely in the pan.
- For the Cookie Dough Crust: Line a 9-inch springform pan with parchment paper and grease the sides.
- Spread some flour on a lined baking sheet and bake for 5 minutes to kill bacteria. Set aside to cool.
- In a mixer, beat the melted butter, sugars, vanilla, and salt on medium speed. Gradually add the baked flour, mixing until combined; add milk if dough is crumbly.
- Press the dough into the bottom and sides of the springform pan and refrigerate.
- For Edible Cookie Dough Balls: Repeat the steps for baked flour and cookie dough mix. Scoop into tablespoon-sized portions and roll into balls.
- For the No-Bake Chocolate Chip Cheesecake: Beat the cream cheese, sugar, and sour cream on medium speed until smooth.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold whipped cream into the cream cheese mixture along with mini chocolate chips and cookie dough balls.
- For Assembly: Remove the cooled red velvet cake, trim the top, and crumble it. Place in the cookie dough crust, then pour the cheesecake mixture on top. Chill for 8 hours or overnight.
- For Ganache: Microwave the heavy cream and chocolate chips until smooth. Spread over the cheesecake and chill for 10-15 minutes.
- For Cream Cheese Whipped Cream: Whip the softened cream cheese until fluffy, then add cream, powdered sugar, and vanilla. Whip until stiff peaks form.
- Pipe whipped cream on top of the ganache and garnish with mini chocolate chips, red velvet crumbs, and cookie dough balls. Enjoy!
Notes
Ensure all ingredients are at room temperature for best mixing results. Adjust sweetness in the cheesecake filling to taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: no-bake cheesecake, red velvet, cookie dough, dessert, creamy cheesecake